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Cook sausage in large skillet over medium heat, stirring frequently, 5 minutes or until browned all over; drain. Transfer to slow cooker. Return skillet to heat and pour in 1/2 cup broth. Cook and stir scraping up any browned bits from skillet; pour over sausage.

Stir black-eyed peas, rice mix, remaining broth and salsa into slow cooker. Cover and cook on LOW 3-4 hours or until rice is tender. Add crabmeat, if desired, and stir until well combined. Cover and cook until heated through, about 5 minutes.

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